Cherry Vanilla Slab Pie Recipe

Name: Cherry Vanilla Slab Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour (750 mL); 1/2 cup cold cubed butter (125 mL); 1/2 lard (125 mL) or 1/2 shortening (125 mL); 1/2 teaspoon salt (2 mL); 2 eggs, divided; 1 lemon, zested and juiced; 3/4 cup granulated sugar (175 mL); 1/4 cup cornstarch (50 mL); 1 tablespoon vanilla extract (15 mL); 2 lbs sweet cherries, pitted and halved (about 6 cups); Optional Glaze; 2/3 cup icing sugar (150 mL); 1 tablespoon milk (15 mL)

Servings: persons

3 cups all-purpose flour (750 mL)
1/2 cup cold cubed butter (125 mL)
1/2 lard (125 mL) or 1/2 shortening (125 mL)
1/2 teaspoon salt (2 mL)
2 eggs, divided
1 lemon, zested and juiced
3/4 cup granulated sugar (175 mL)
1/4 cup cornstarch (50 mL)
1 tablespoon vanilla extract (15 mL)
2 lbs sweet cherries, pitted and halved (about 6 cups)
Optional Glaze
2/3 cup icing sugar (150 mL)
1 tablespoon milk (15 mL)

1
Pulse flour, butter, lard and salt in a food processor until crumbly. Whisk 1 egg with 2 tsp (10 mL) lemon juice; add enough ice water to make 2/3 cup (150 mL). Add to the flour mixture and pulse until the dough comes together. Form into an oblong disk; chill for at least 30 minutes.
2
Preheat oven to 375u00b0F (190u00b0C). On a well-floured surface, roll dough into a large rectangle, about 1/8-inch (3 mm) thick. Trim dough into a 13 x 18-inch (32.5 cm x 45 cm) rectangle. Carefully transfer dough to a parchment-lined baking sheet.
3
Stir sugar with cornstarch and lemon zest until combined. Sprinkle half of the mixture evenly down the length of one side of the rectangle, leaving a 1-inch (2.5 cm) border. Arrange cherries evenly over sugar mixture. Whisk 1 tbsp (15 mL) lemon juice with vanilla; drizzle evenly over the cherries. Sprinkle remaining sugar mixture evenly over top.
4
Fold dough over to cover the filling. Fold an additional 1/2-inch (1 cm) of dough from bottom layer over top layer along the edges; crimp with a fork to seal. Whisk remaining egg with a little water; brush all over pastry. Slash 4 vent holes in top. Bake for 50 to 55 minutes or until golden. Cool completely on baking sheet.
5
Optional Glaze: Blend icing sugar with milk until smooth. Drizzle evenly over the cooled pie. Makes 12 servings.
6
Tip: Fold dough into thirds or roll around a rolling pin to transfer it, after trimming, to the baking sheet.

876

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups all-purpose flour (750 mL), 1/2 cup cold cubed butter (125 mL), 1/2 lard (125 mL) or 1/2 shortening (125 mL), 1/2 teaspoon salt (2 mL), and more.

Yes, Cherry Vanilla Slab Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Vanilla Slab Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions